| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Berries, Pies, Ethnic |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter or margarine |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
c |
Unbleached white flour |
| 1/2 |
ts |
Baking powder |
| 2 |
|
Eggs |
| 3 |
tb |
Sugar |
| 1 |
c |
Plain yogurt |
| 3 |
tb |
Fresh lemon juice |
| 1 |
ts |
Pure vanilla extract |
| 2 |
c |
Blueberries, fresh or frozen |
INSTRUCTIONS
CRUST
FILLING
Butter and flour a 9 or 10 inch pie pan. Preheat the oven to 350.
Using an electric mixer or by hand, cream the butter and sugar. Add the
egg, and blend well. Combine the flour and baking powder and mix them into
the wet ingredients to form a soft dough. With flour dusted fingers, pat
the sticky dough into the bottom of the buttered and floured pie pan. Push
the dough up to cover the sides of the pan. Refrigerate for at least as
long as it takes to make the filling.
Mix all the filling ingredients, except the blueberries, until smooth. Put
the berries into the pie shell and gently pour in the filling so the
berries are coated and evenly distributed.
Bake for 50 - 60 minutes, until the crust is browned and the custard has
set. Chill well before serving.
From: Sundays at Moosewood Restaurant Typed by Dale/Gail Shipp
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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